PASTA, BROCCOLI AND CHICKEN

PASTA, BROCCOLI AND CHICKEN image

Number Of Ingredients 9

Previous Next

12 ounces rigatoni pasta
1/2 pound fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic, minced
2 tablespoons pesto
1 cup tomatoes, chopped
3/4 cup Parmesan cheese, grated
1 pound boneless chicken breast halves, cooked and chopped
1 recipe (to taste) salt and ground black pepper

Steps:

In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In the same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well.
Serve warm.